1 pkg. devil food cake mix
4 oz. softened cream cheese
1/4 c. creamy peanut butter
2 tbsp. confectioners sugar
1 c. whipped topping
1 c. whipping cream
1 c. semi-sweet chocolate chips

Make cake according to package directions using a 9 in. fluted tube pan. Cool for 10 minutes before removing from pan to wire rack. In a small bowl, beat cream cheese until smooth. Add peanut butter & confectioners sugar. Beat until blended. Fold in cool whip. Split cake thru horizontally. Place bottom layer on serving plate & spread peanut butter mixture on it. Top with remaining cake. Refrigerate until chilled. In a heavy sauce pan, bring cream to a boil. Reduce heat to low & stir in chocolate chips. Cook & stir until melted. Refrigerate until spreadable. Frost top & sides of cake.